char-grilled snapper with a mango, prawn and chili salsa (#1)

serves 4


for the salsa:


  1. make the salsa half a day in advance: cut the chili pepper in half lengthways and scrape out the seeds with a small knife , chop finely . mix all the salsa ingredients together carefully.
  2. put a ridged cast-iron griddle or steel frying pan over a high heat. brush the fish fillets on both sides with olive oil and season well.
  3. cook the pieces of snapper skin side down for 3-4 minutes.
  4. to serve, spoon the salsa onto four plates and place the sizzling fish on top.

alternative fish: fresh tuna (thunfisch), red mullet (rotbarbe), sea bass (wolfsbarsch), bream (dorade), john dory (petersfisch)

source: rick stein's seafood odyssey, bbc 1999